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The Desserts of Jordi Roca

Author : Jordi Roca

Publisher : Peter Pauper Press, Inc.

Page : 455 pages

File Size : 18,70 MB

Release : 2016-07-12

Category : Cooking

ISBN : 1441321977

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Book Description

Celebrated pastry chef Jordi Roca, of the award-winning restaurant El Celler de Can Roca, in Girona, Spain, presents more than 80 tempting dessert recipes that take readers on a journey through the seasons -- from Pineapple, Mango, and Passion Fruit Soup to Sweet Potato with Tangerine Granita. * Roca's creations exhibit a whirl of imagination, daring, and boldness, making him one of the top international influencers in the pastry scene. * He aims to give his diners a unique experience, by creating dishes intended to stimulate all the senses. * Includes a brief history of the Rocas' acclaimed family restaurant. * Pastry tips and techniques are also provided. Full-color photographs by Becky Lawton throughout.



The Desserts of Jordi Roca

Author : Inc Peter Pauper Press

Publisher : Peter Pauper Press

Page : 0 pages

File Size : 50,90 MB

Release : 2015

Category : Cooking

ISBN : 9781441308566

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Book Description

Rocas creations exhibit a whirl of stimulating imagination, daring, and boldness and have made him one of the top influencers in the pastry scene, both nationally and internationally. He aims to give his diners a unique experience, by creating dishes intended to stimulate all the senses. The texture, flavor, aroma, or the preparation of the different ingredients can activate our sensory memory and take us to a moment, a landscape, or a feeling. Restless and curious, this young chef explores the limits of culinary creativity by breaking the mold and thinking outside and beyond the box.



Casa Cacao

Author : Jordi Roca

Publisher : Grub Street Cookery

Page : 351 pages

File Size : 38,65 MB

Release : 2019-10-25

Category : Cooking

ISBN : 1911667750

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Book Description

El Celler de Can Roca is the restaurant in Girona, Spain opened in 1986 by the Roca brothers: Joan, Josep and Jordi. It holds three Michelin stars and in 2013, 2015, 2018 it was named the best restaurant in the world by Restaurant magazine. Jordi Roca is currently one of the world’s most advanced chocolatiers, and was proclaimed best pastry chef in the world in the 2014, 50 Best Awards. This book shows Jordi’s search for the origins of cocoa and his journey to discover how to master chocolate for the creation of new, totally revolutionary desserts. He travels through cocoa fields in Colombia, Peru and Ecuador to meet producers both in the interior of the jungle and in the new areas that produce some of the most prestigious cocoa on the market. He learns about the nature of the so called creole cacao, native to the Amazon rainforest, the characteristics of the crop and the way in which the cocoa cob ends up being transformed into the fermented and dry bean from which we obtain our chocolate. With this background, Jordi returns to his chocolate workshop in Girona and gives a new twist to his creative work, undertaking unique creations with the cocoas that he has collected over the course of his travels through the different countries of Latin America. The book includes 40 recipes, formulas and totally new creative ideas with cocoa as the mainstay of desserts, chocolates and ice cream. A National Geographic documentary on Jordi Roca’s research into the world of cocoa in Latin America is currently being filmed.



Sous Vide Made Simple

Author : Lisa Q. Fetterman

Publisher : Ten Speed Press

Page : 194 pages

File Size : 18,53 MB

Release : 2018-10-09

Category : Cooking

ISBN : 0399582029

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Book Description

A follow-up to the successful Sous Vide at Home, with 65 recipes for easy weeknight meals using this popular cooking technique to greatest effect. Sous Vide Made Simple couples the home sous vide machine with a do-ahead approach to help you streamline your cooking. The book centers around foolproof master recipes for flawless meat, poultry, fish, and vegetables that can be made quickly and easily (and in advance!) with your home immersion circulator, and then 50 spin-off recipes for turning these into crowd-pleasing full meals. Nearly all of the recipes can be prepped in advance, and then finished using a conventional cooking method, and on the table in under an hour. Unlike other sous vide cookbooks, Sous Vide Made Simple isn't just meat and potatoes, instead, it's packed with vegetables, lighter fare, and globally inspired food, like Grilled Fish Tacos with Mango Salsa, Cauliflower Steaks with Almonds and Kalamata Yogurt Sauce, Carnitas Tacos with Salsa Verde, and Eggplant Shakshuka—as well as improved classics like Beef Bourguignon Pot Roast and Grilled Pork Chops with Apple Chutney—and every recipe is accompanied by a beautiful photograph. Partly a how-to manual and partly a cookbook, Sous Video Made Simple gives the home cook, sous vide novice and old pro alike, all the information and encouragement to incorporate sous vide technology into a delicious everyday cooking repertoire.



Larousse Patisserie and Baking

Author : Editions Larousse

Publisher : Hachette UK

Page : 1066 pages

File Size : 28,47 MB

Release : 2020-09-03

Category : Cooking

ISBN : 0600636992

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Book Description

Larousse Patisserie and Baking is the complete guide from the authoritative French cookery brand Larousse. It covers all aspects of baking - from simple everyday cakes and desserts to special occasion show-stoppers. There are more than 200 recipes included, with everything from a quick-mix yoghurt cake to salted caramel tarts and a spectacular mixed berry millefeuille. Special features on baking for children, lighter recipes and quick bakes, among many others, provide a wealth of ideas. More than 30 extremely detailed step-by-step technique sections ensure your bakes are perfect every time. The book also includes workshops on perfecting different types of pastry, handling chocolate, cooking jam and much more, demonstrated in clear, expert photography. This is everything you need to know about pastry, patisserie and baking from the cookery experts Larousse.



Finding Fire

Author : Lennox Hastie

Publisher :

Page : 256 pages

File Size : 23,73 MB

Release : 2020-11-30

Category :

ISBN : 9781743797327

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Book Description

Finding Fire is a book about cooking with fire. Now with a new cover, it tells the story of how the UK-trained chef Lennox Hastie learnt the language of fire and the art of harnessing it. The book presents more than 80 recipes that celebrate the instinctive, focused cooking of ingredients at their simple best using one of the oldest, most fundamental cooking tools. In Finding Fire, Lennox explains the techniques behind creating a quality fire, and encourages readers to see wood as an essential seasoning that can be varied according to how it interacts with different ingredients. Recipes are divided by food type: seafood, vegetables, meat (including his acclaimed steak), fruit, dairy, wheat and bases. Alongside his recipes, Lennox tells of his journey from Michelin-star restaurants in the UK, France and Spain to Victor Arguinzoniz's Asador Etxebarri in the Basque mountains and, ultimately, to Australia to open his own restaurant, Firedoor. The result, is an uncompromising historical, cultural and culinary account of what it means to cook with fire. In 2020, Lennox's story was featured on the critically acclaimed Netflix series Chef's Table, in season seven, BBQ. As well, he stars in David Chang's Ugly Delicious season two episode on steak. .



Modern French Pastry

Author : Cheryl Wakerhauser

Publisher : Page Street Publishing

Page : 210 pages

File Size : 45,6 MB

Release : 2017-10-24

Category : Cooking

ISBN : 1624144381

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Book Description

Cheryl Wakerhauser, the award-winning chef and owner of Pix Patisserie, brings new artistry to classic French desserts. With recipes like Le Royale, Amélie, Pear Rosemary Tart, Pistachio Picnic Cake, Bûche de Noël, Crème Brûlée Cookies and Macarons, you will be sure to wow any guest with complex flavors and textures that are unique to French pastry. French dessert is a study in components, and Cheryl breaks each recipe down, providing information on classic techniques while imbuing each recipe with a new twist. Her Amélie recipe, the winner of the Patis France Chocolate Competition, combines orange vanilla crème brûlée, glazed chocolate mousse, caramelized hazelnuts, praline crisp and orange liqueur génoise. Cheryl trained with MOF Philippe URRACA, a prestigious patisserie located in southern France. She has been featured in World of Fine Wine, Delta Sky magazine, Thrillist Portland, Food Network Magazine, The Wall Street Journal, USA Today and Bon Appétit. This book will have 41 recipes and 80 photos.



Opera Patisserie

Author : Cedric Grolet

Publisher : Abrams

Page : 487 pages

File Size : 12,31 MB

Release : 2020-10-06

Category : Cooking

ISBN : 1647002419

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Book Description

The latest French patisserie cookbook from award-winning French pastry chef Cédric Grolet Opéra Pâtisserie marks the entrance of the most talented pastry chef of his generation, Cédric Grolet, into the world of boulangerie-pâtisserie. This book coincides with the opening of his new shop in the Opéra district in the heart of Paris. Far from the haute couture pastries designed at palace hotels, with Opera Pâtisserie, Grolet returns to the essentials with a collection of hearty and accessible recipes. Follow your senses through the pages to discover the very best French recipes for viennoiseries, breads, biscuits, pastries, and frozen fruit sorbets. From croissant to mille-feuille, from tarte tatin to .clairs, the book features 100 fully illustrated desserts we all love. Recipes are organized into chapters that follow the rhythm of the day. At 7 a.m., it’s time for viennoiseries and breads; at 11 a.m., it’s pastries; at 3 p.m., desserts and frozen fruits; and at 5 p.m., it’s time for the final batch of bread. Opéra Pâtisserie is the indispensable book for every pastry lover!



Under Pressure

Author : Thomas Keller

Publisher : Artisan

Page : 305 pages

File Size : 45,33 MB

Release : 2016-10-25

Category : Cooking

ISBN : 1579657575

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Book Description

A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.



Perfection in Imperfection

Author : Janice Wong

Publisher :

Page : 0 pages

File Size : 23,78 MB

Release : 2015

Category : Desserts

ISBN : 9789810902476

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Book Description

A unique way of seeing and thinking, and an attention to detail are what shape Chef Janice Wong's inventive desserts - creations applauded by some of the world's most celebrated chefs from French chocolatier-patissier Pierre Herme to Spanish chef-restauranteurs Juan Mari and Elena Arzak. Through this book, the creative mind behind 2am: dessertbar invites you to enter her world. It is a world where beauty is everything, where no detail is too small to appreciate. This is not an ordinary cookbook. It is an exploration of the mind and senses, of perceptions and emotions. The chapters - Origins of Taste, Colours of Taste, Textures of Taste and Memories of Taste - explore the inspirations behind each of her creations, be it the unique, natural flavour of an ingredient, a distinct hue that evokes an emotion, an unexpected texture that jolts the senses, a nostalgic taste that allows the mind to wander back to childhood days. These seemingly disparate sources of inspiration and the creations that stem from them are all threaded by a commonality, a pursuit for perfection in imperfection, and an appreciation of imperfection in perfection. Welcome to Janice Wong's artistic, gastronomic world of flawless imperfection and flawed perfection.